Three factors mixture model incorporating sesame oil cake (SOC), dates and sugar combinations totaling 100% of the Ma’amoul’s filling, a traditional Jordanian dessert, were used in this study. Ma’amoul was made using 20 g of a controlled dough recipe combined with 10 g of filling combinations. Ma’amoul was allowed to cool 24 h at room-temperature before evaluation. Randomized complete block design was used to evaluate the products using a 9-point hedonic scale. Consumers were asked to express their overall-liking, liking of the fillings sweetness, stickiness, softness, graininess and rancidity of the Ma’amoul’s filling. Models parameters of estimates were used as indications of the factors influence of the sensory attributes of Ma’amoul’s filling. SOC significantly (P< 0.05) improved overall liking and Mouthfeel of Ma’amoul’s filling perception having parameters of estimates of 9.2 and 9.90 respectively compared to 7.79 and 5.86 for dates and 2.97 and 0.03 for sugar.[Mohammed Saleh, Muhanad Akash, Maher Al-Dabbasand Khalid Al-Ismail. Sesame-Oil-Cake (SOC)